Rise and fall – Carrot, acorn squash and taleggio soufflé with goat milk
Attention ca retombe vite! – Soufflé aux carottes, courge et taleggio au lait de chêvre
I cannot tell you for how long I wanted to make this soufflé with goat milk. I made a vegetable gratin with goat milk that was delicious so I wanted to use this delicate milk in a soufflé and see what would come out. I really loved it’s lightness and subtle flavor. I think from now on, I will use goat milk instead in such dishes. Goat milk is whiter than cow milk and is lighter, has a softer and more subtle flavor. It also has more calcium, magnesium, potassium and vitamin A. In France it’s even recommended for kids around one year of age who tend to be allergic to cow milk, since goat milk is closer to maternal milk. So it’s a milk full of great nutrients.
Soufflé is a typical French dish, it’s cheap and quick, so should be appealing to many people. The combination of carrots and squash adds a very unique and pleasant sweetness to this dish. The nutty flavor of Taleggio leaves a wonderful after taste. Taleggio is an Italian cheese that I use quite often in my dishes, it melts beautifully and has a very distinct flavor, Sometimes I substitute it to Gruyère cheese, it melts as nicely and has more flavor.
For soufflé, you need to make a thick béchamel base and beat the whites quite stiffly. It’s very easy to make, then you enter the infinite world of soufflé, and can make as many kinds than your imagination lets you. The individual vegetable or seafood soufflés are perfect as an appetizer with a salad.
Watch out it, soufflé rises, then falls quite quickly, so you need to serve it right away.
Ingredients for 4
- 8.8 oz (or 250 g) carrots, peeled and cut in chunks
- 8.8 oz (or 250 g) squash, peeled and cut
- 0.88 oz (or 25 g) butter
- 0.88 oz (or 25 g) flour
- 6.76 fl oz (or 200 ml) goat milk (I used low fat)
- 3 eggs (yolks and whites separated)
- 2 tbs Taleggio, diced
- salt and pepper
First steam carrots and squash. When well cooked, mash with a potato masher and reduce in a purée. Set aside.
Start making the béchamel. Melt butter in a pan, add flour, stir well then add milk gradually. Adjust with salt and pepper.
Add carrots/squash purée to the béchamel and mix well, let it cool down and add yolks. Mix well. Add Taleggio, and stir to get a smooth mixture.
Beat whites into a stiff consistency, and carfelly add to the béchamel mixture.
Fill buttered ramequins to the 3/4 and cook in a pre-heated oven at 375 until the soufflé rises and turns golden on top.
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